CANDY RECIPES

Almond Butter Crunch

1 1/2 cups whole blanched almonds, coarsely chopped
1 cup butter
1 1/2 cups sugar
3 tablespoons light corn syrup
3 tablespoons water
1 cup (6 ounces) semisweet chocolate chips
2 teaspoons vegetable shortening
  1. Line bottom and sides a 13 x 9 x 2-inch baking pan with lightly buttered aluminum foil. Set aside.
  2. Spread chopped almonds onto a baking sheet and toast in 350*F (175*C) oven for 8 to 10 minutes, stirring nuts occasionally, or until lightly browned. Let cool.
  3. Combine butter, sugar, corn syrup and water in a medium-size heavy saucepan. Cook over medium heat, stirring constantly, to 300*F (150*C) on a candy thermometer. (A teaspoonful of syrup will separate into brittle threads when dropped into cold water.)
  4. Remove from heat; stir in 1 cup of the toasted almonds. Pour into prepared pan, spreading quickly and evenly; cool until firm.
  5. Melt chocolate chips with shortening in the top of a double boiler over simmering water; remove from heat. Spread over top of candy; sprinkle with remaining 1/2 cup nuts. Let stand until set. Lift candy from pan, peel off aluminum foil and break into pieces.

Caramel-Nut Popcorn Crunch

2 1/2 quarts popped popcorn
1 cup pecans
1/2 cup butter
1/2 teaspoon baking soda
1 cup brown sugar, firmly packed
1/4 cup light corn syrup
1/2 teaspoon salt
  1. Spread popped popcorn and nuts in a large shallow pan and place in a preheated 250*F (120*C) oven.
  2. Combine butter, brown sugar, syrup and salt in a saucepan. Cook over medium heat, stirring until sugar dissolves. Wash sugar from sides of pan with a wet brush. Boil until mixture reaches 248*F (120*C), firm ball stage on candy thermometer, about 5 minutes.
  3. Remove from heat and stir in soda. Pour mixture over corn and nuts, stirring gently to coat.
  4. Return glazed popcorn and nut mixture to oven and bake 45 minutes, stirring every 15 minutes. When cooled, pack in airtight tins.

Makes about 2 1/2 quarts.

Recipe provided courtesy of The Popcorn Board.

 

Holiday Toffee

1/2 cup boiling water
1 cup firmly packed brown sugar
1 cup granulated sugar
1/3 cup light corn syrup
1/8 teaspoon salt
1/3 cup butter
1 cup semisweet chocolate chips
1 cup toasted chopped almonds
  1. Combine boiling water, brown sugar, sugar, light corn syrup, and salt in a saucepan. Stir until dissolved. Cook, covered, over high heat for 2 minutes, or until steam washes the sugar crystals from the side of the pan. Cook uncovered, to 240*F on a candy thermometer, the firm-ball stage; do not stir. Add butter then cook to 300*F on a candy thermometer, the hard-crack stage; do not stir. Pour into a lightly buttered 13 x 9-inch baking dish; let stand until firm.
  2. In a double-boiler, melt chocolate chips over low heat.
  3. Blot toffee with a paper towel then spread with half of the melted chocolate chips. Sprinkle with 1/2 cup chopped toasted almonds. Invert onto a wax paper lined baking sheet. Spread with remaining melted chocolate and sprinkle with remaining almonds. Let stand until the chocolate is set then break into pieces.

Makes 24 pieces.